- 3 large, ripe tomatoes (preferably heirloom), cored and sliced ½” thick
- Kosher salt and freshly ground black pepper
- 4 tablespoons roughly chopped basil leaves
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, very finely chopped
- 1 cup coarse, fresh bread crumbs, preferably made from sourdough bread
- 1/3 cup finely grated Parmigiano- Reggiano
- Place the tomato slices between 2 paper towels & let stand for 45 minutes to 1 hour. This will remove some of the liquid and keep the gratin from being soggy.
- Preheat the oven to 500°F with a rack in the center position. Brush a large, shallow gratin dish or my Ceramic Baker with a little olive oil.
- Arrange the tomato slices only just slightly overlapping in the dish. Season lightly with salt & pepper & scatter half the basil over the top.
- Heat the olive oil in a small skillet over medium-high heat. Add the garlic and sauté only until the aroma is released, about 45 minutes.
- Remove from the heat & stir in the breadcrumbs & a pinch of salt & pepper.
- Scatter the breadcrumb mixture over the tomatoes & top with the Parmigano.
- Bake for about 15 minutes until the crumbs are golden. If desired, let stand for up to 1 hour & reheat in a low oven for 5 to 10 minutes before serving.
- Just before serving, garnish with the remaining 2 tablespoons of basil.
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